Creamy pasta with salmon and asparagus

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Francois Oberholster

Makes: 4 portions

Preparation time: 30 minutes

30ml butter

1 bunch chives, chopped

90ml dry white wine

250ml crème fraîche

30ml fresh dill

• juice of 1/2 lemon

200g asparagus, chopped

350g pasta

125g smoked salmon, chopped

1. Melt the butter in a saucepan and stir-fry the spring onions for about 1 minute until soft. Add the dry white wine and simmer until slightly reduced. Stir in the crème fraîche and season to taste with dill and some lemon juice. Set aside.

2. Blanch the asparagus for 1 minute in boiling water. Drain and rinse under cold running water.

3. Cook the pasta in a large saucepan of boiling salt water until al dente. Drain and stir the spring onions with the crème fraîche, asparagus and smoked salmon in with the pasta. Serve immediately.

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